Tuna, Yellow Watermelon, Mozzarella, and Aged Balsamic
- 1/4 pound sashimi grade yellowfin tuna, sliced
- 2 cups yellow watermelon, sliced or cubed
- 1/2 pound fresh mozzarella
- 1 cup baby arugula
- Aged balsamic vinegar
- Extra-virgin olive oil
Thinly slice the tuna and serve with the sliced watermelon, fresh mozzarella over the baby arugula. Drizzle with aged balsamic and extra virgin olive oil.
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